Cranberries are loaded with antioxidants and vitamin C, both of which may help boost the immune system.
Author: Martha Stewart
A quick sauce to be used for tacos or as a dip with tortilla chips.
Author: Martha Stewart
Substitute this low-calorie, low-fat puree for mashed potatoes or use it as a building block for a variety of meals, such as Cauliflower Risotto.
Author: Martha Stewart
This green bean side dish will please kids of any age.
Author: Martha Stewart
Parsley and mint work in tandem in this unexpected take on pesto to add brightness to any dish.
Author: Martha Stewart
Use this recipe for macerated strawberries to finish off our Almond Biscuits with Sweetened Ricotta. The strawberries are also delicious served over ice...
Author: Martha Stewart
Sauteing radishes mellows their sharp, peppery flavor without sacrificing that delectable crunch.
Author: Martha Stewart
This dish is a great way to use up a bunch of parsley and update your side of greens. It goes particularly well with fish.
Author: Martha Stewart
Just the thing for using up leftover red wine! Simmer with sugar and cinnamon until the liquid reduces into a fragrant, syrupy sauce, then serve with pound...
Author: Martha Stewart
Brush this sweet, salty Asian sauce on the eggplant and enjoy a whole new twist on grilled vegetables.
Author: Martha Stewart
If you like spicy-sweet, this cayenne-specked pineapple is for you.
Author: Martha Stewart
This hearty meatless dinner's leftover ingredients make for a delicious lunch tomorrow. (Try our Spinach and Mushroom Salad with White-Bean Toasts.)
Author: Martha Stewart
Author: Jamie Oliver
The earthy sweetness of parsnips goes well with this sage-tinged cream sauce.
Author: Martha Stewart
This dipping sauce is rich with such classic Vietnamese flavors as rice-wine vingar, fish sauce, garlic, and chile peppers.
Author: Martha Stewart
Cooking vegetables in parchment is a great way to highlight their flavor -- and so easy.
Author: Martha Stewart
This no-grain cauliflower dish is surprisingly hearty.
Author: Martha Stewart
For a romantic Valentine's Day dinner or a cozy date night in, serve a pot of this rich, gooey mix of Gruyere and fontina. It's the perfect partner for...
Author: Martha Stewart
Sara Foster, of Foster's Market in Durham and Chapel Hill, NC, makes two cranberry relishes: one with citrus for more traditional tastes, and the other...
Author: Martha Stewart
It's always helpful to add dishes to your Thanksgiving menu that don't need to be cooked in the oven; these brussels sprouts are savory and bright, which...
Author: Martha Stewart
Enjoy this saute as a side, toss with pasta for a main course (it's great with Asian noodles), or serve on crostini.
Author: Martha Stewart
Simple yet flavorful, this raspberry sauce will bring a bright, fruity flair to your next ice cream social. Try it with our Very Berry Sundae.
Author: Martha Stewart
Boiling the broccoli rabe beforehand reduces its bitterness. Toss in the pan with sauteed garlic and almonds to reheat.
Author: Martha Stewart
Two kinds of mustard mixed with sugar make a sweet, tangy contrast to cool, salty gravlax.
Author: Martha Stewart
Try sweetening turnips and parsnips with an easy molasses syrup glaze.
Author: Martha Stewart
Balsamic vinegar takes on a sweetness that makes it the perfect glaze for red onion slices.
Author: Martha Stewart
For great results, finish cooking pasta in the sauce, adding a little pasta water.
Author: Martha Stewart
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Author: Martha Stewart
When it comes to cooking peak-season corn, less truly is more. This quick and easy side dish has you sauté plump corn kernels with butter, and temper...
Author: Martha Stewart
Use this cucumber vinaigrette as dressing for our Cucumber, Corn, and Crab Salad.
Author: Martha Stewart
A flat omelet is slivered into "noodles," then tossed with gingery, garlicky Broccolini and shiitakes for this protein-packed vegetarian dinner.
Author: Martha Stewart
Cooking canned tomatoes at high heat is an easy way to bring out their sweet flavor. The result: a versatile condiment, sauce, or spread.
Author: Martha Stewart
In this recipe, cauliflower's mild but distinct flavor is enhanced with a sauce comprising brown butter and roasted hazelnuts. Be sure to monitor the butter...
Author: Martha Stewart
A poached egg on top of roasted asparagus makes for a creamy finish, while reduced balsamic vinegar mimics an aged vinegar and lends sweetness to this...
Author: Martha Stewart
Serve these with Tangy Coleslaw alongside our Baked Corn Dogs.
Author: Martha Stewart
Roasted cauliflower shares a plate with olives and stuffed peppers for a tasty appetizer that's simple to make.
Author: Martha Stewart
The beauty of this sauce is in its simplicity. Find the best quality ingredients you can find and this marinara will be the star of any dish.
Author: Martha Stewart
Meaty beefsteak tomatoes are easily found in most supermarkets and are the go-to choice for thick slices on burgers or BLTs. When stuffed and baked, as...
Author: Martha Stewart
We love the flavor (and color!) contrast between sweet-tart pomegranate and savory cilantro or parsley in this make-ahead, no-cook relish. It takes the...
Author: Martha Stewart
You only need five ingredients (not including salt!) to make our ultimate red sauce.
Author: Martha Stewart
A quick homemade crust makes this decadent white pizza pie achievable for a weeknight dinner. The elemental combination of toppings like cream, garlic,...
Author: Martha Stewart
Even assertive ingredients like puckery-tart cranberries can be tempered by pineapple and honey.
Author: Martha Stewart
Try this quick and easy vegetable side with our Roasted Salmon with Herbed Yogurt.
Author: Martha Stewart
Lemony haricots verts with pecans temper the sweetness of our Apricot-Dijon-Glazed Chicken.
Author: Martha Stewart
Thanks to a slathering of delicate ricotta, this sandwich is able to balance both salty and sweet flavors.
Author: Martha Stewart